Built for continuous service in high-traffic kitchens, this countertop radiant charbroiler delivers consistent sear performance while fitting compact footprints. It produces 29,000 BTU of radiant heat across a 14.5-inch cooking width, enabling operators to char proteins and vegetables rapidly without sacrificing control. Operators benefit from durable stainless steel construction and proven commercial components designed to withstand daily use in restaurants, bars, institutions, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the charbroiler before cleaning. Scrape grates and collect loose debris, then lift grates and remove radiants. Soak grates in hot water with degreaser for 15–30 minutes, scrub with a non-metal brush, rinse, and dry. Vacuum or brush grease from drip tray and interior surfaces. Wipe stainless steel with mild detergent and a soft cloth. Reassemble parts, check seals, and test operation. Regular cleaning reduces fires, prevents contamination, and extends equipment life.#@@#Additional Info#@#Royal Range RB-815-LP 14.5" stainless steel charbroiler delivers 29,000 BTU with cast iron grates, manual controls, 1,200° insulation, 4" legs, 14.5" W x 28.5" D, cCSAus and CSA certified, made in USA, 135 pounds.#@@#General Info#@#Description #@#
Built for continuous service in high-traffic kitchens, this countertop radiant charbroiler delivers consistent sear performance while fitting compact footprints. It produces 29,000 BTU of radiant heat across a 14.5-inch cooking width, enabling operators to char proteins and vegetables rapidly without sacrificing control. Operators benefit from durable stainless steel construction and proven commercial components designed to withstand daily use in restaurants, bars, institutions, and catering operations.
#@@# Cast Iron Grates#@#
Engineered cast iron grates provide concentrated contact heat and retain high surface temperatures for repeatable sear marks. Chefs enjoy an elevated rear grate design that assists grease runoff and simplifies front access during cooking.
#@@# Radiant Heat System#@#
Radiant elements distribute 29,000 BTU through cast iron radiants to create even cooking across the 14.5-inch width. Kitchen staff achieve uniform doneness with less frequent repositioning, reducing cycle time per order.
#@@# Stainless Construction#@#
The stainless steel front, top, ends, and backsplash resist corrosion and permit aggressive cleaning protocols. Maintenance crews spend less time on upkeep while the unit maintains a professional appearance.
#@@# Insulated Welded Frame#@#
The all-welded frame incorporates 1,200-degree mineral wool insulation to limit heat transfer and protect cabinetry below. Installers can place the unit on countertops with reduced risk of heat damage to adjacent surfaces.
#@@# Compact Countertop Format#@#
The countertop design with four-inch legs fits tight workflows and allows placement on service lines or prep counters without a floor footprint. Managers can configure kitchen layouts to optimize throughput where space is limited.
#@@# Certified Sanitation Compliance#@#
This unit carries cCSAus and CSA-Sanitation approvals and meets commercial sanitation criteria for foodservice environments.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and cast iron grates weekly; remove debris and carbon with a brass brush and vacuum port openings to maintain consistent heat transfer. Calibrate manual valves quarterly and verify 29,000 BTU output with a combustion analyzer. Clean stainless surfaces with mild detergent; rinse and dry to prevent residue. Check gaskets and fasteners monthly; tighten or replace per CSA-Sanitation guidance. Drain and inspect adjacent grease troughs after each service day.
